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One Pot Thai Curry Pumpkin Soup Recipe

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4.4 from 81 reviews

This One Pot Thai Curry Pumpkin Soup is a creamy, flavorful blend of Thai red curry, pumpkin, and coconut milk, perfectly balanced with apple sweetness and lime tang. It’s a comforting and aromatic soup that combines traditional Thai flavors with a hearty, velvety texture, making it an ideal dish for cozy evenings or dinner parties.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 tablespoon cooking oil
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 3 tablespoon Thai red curry paste
  • 3-3.3 lb Kabocha pumpkin, peeled and chopped into cubes (or butternut squash/acorn squash)
  • 1 apple, cubed
  • 1 can coconut milk (approximately 13.5 oz)
  • 2 cups bone broth or vegetable broth
  • 1 tablespoon light soy sauce
  • 2 tablespoon lime juice, plus more for serving
  • Salt and pepper to taste

Garnish (optional)

  • Heavy cream
  • Crushed peanuts
  • Bird’s eye chili, sliced
  • Fresh cilantro leaves
  • Lime wedges

Instructions

  1. Prep the Ingredients: Remove the seeds from the pumpkin, then peel and chop it into small cubes. Mince the garlic cloves, chop the onion, and cube the apple.
  2. Sauté Aromatics: Heat the cooking oil in a large saucepan or Dutch oven over medium heat. Add the minced garlic and chopped onion, sautéing until softened and fragrant, about 3-4 minutes.
  3. Add Curry Paste: Stir in the Thai red curry paste and cook for 30 to 60 seconds to release the flavors, stirring frequently to avoid burning.
  4. Simmer the Soup: Add the cubed pumpkin, apple, bone or vegetable broth, coconut milk, light soy sauce, and lime juice to the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook uncovered until the pumpkin is tender and easily pierced with a fork, about 15 minutes.
  5. Blend Until Smooth: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Taste the soup and adjust seasoning with salt and pepper as needed.
  6. Garnish and Serve: Ladle the soup into bowls and garnish with a splash of heavy cream, crushed peanuts, sliced bird’s eye chili, fresh cilantro, and lime wedges. Serve warm for the best flavor experience.

Notes

  • Kabocha pumpkin is preferred for its sweet, nutty flavor but butternut or acorn squash can be substituted.
  • If you prefer a thinner soup, add additional broth or water while simmering.
  • The soup can be made vegetarian by using vegetable broth and omitting any animal-based garnishes.
  • Adjust the amount of Thai red curry paste depending on your desired spice level.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free

Find it online: https://flavorhug.com/one-pot-thai-curry-pumpkin-soup-recipe/